Pork Bao Buns

Instructions

1. Prepare the dough
   In a large bowl, mix flour, yeast, sugar, and baking powder. Gradually add warm water and oil, stirring until a dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
2. Make the filling
   While the dough rises, heat 1 tablespoon of oil in a large pan over medium heat. Add garlic and ginger, sauté for 30 seconds until fragrant. Add ground pork and cook until browned, about 5-7 minutes. Stir in hoisin sauce, soy sauce, and sesame oil. Add shredded cabbage and half the green onions. Cook for another 2-3 minutes until cabbage wilts slightly. Remove from heat and cool completely.
3. Form the buns
   After the dough has risen, punch it down and turn onto a lightly floured surface. Divide into 16 equal pieces. Roll each piece into a ball, then flatten into a 4-inch circle, making the edges thinner than the center. Place about 1 tablespoon of filling in the center of each circle.
4. Shape the bao
   Bring the edges of the dough up around the filling, pleating as you go, until the filling is completely enclosed. Pinch and twist at the top to seal. Place each bun on a small square of parchment paper.
5. Steam the buns
   Arrange the buns in a steamer basket, leaving about 1 inch between them as they will expand. Cover with the lid and let rest for 10 minutes. Steam over boiling water for 12-15 minutes until the buns are puffy and the dough is cooked through.
6. Serve
   Carefully remove the buns from the steamer and brush lightly with vegetable oil for shine. Garnish with remaining green onions and serve hot with additional hoisin or soy sauce for dipping.